Yega Sheffield Ashasha Farm introduces Yega Coffee Coffee Flavor

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The Gedeb area is located in the south of Yegashafi, and Gedeb is also the name of the processing plant in this area, which is responsible for collecting and drying raw coffee beans on elevated beds. The Gedeb processing plant, which has about 700 members of local coffee farmers, sends raw coffee beans to the plant for drying and hand-selecting. In fact, the farms of local coffee farmers are just "gardens" with a slightly larger area adjacent to their homes, and the coffee varieties planted are native to the local family. When the coffee farmer sends the coffee to the processing plant, the coffee is still a whole coffee cherry, which is graded and placed on a drying bed to dry.

This coffee is treated at level 1, which, in the case of sun-cured coffee, means that the process has been hand-selected to remove overripe or immature cherries. After sun treatment, the raw coffee beans are hand-selected again to avoid being mixed with defective beans that have not been found before. Sun-tanned coffee will be processed before it is sent to the capital, Addis Ababa, and then hand-selected again after delivery to improve the appearance and flavor quality of the coffee. Competition in this area is fierce, so coffee farmers can get a good price for selling coffee cherries, especially selected ripe coffee cherries, for example, coffee farmers get higher prices this year than last year, because the competition between washing plants is more fierce, so coffee farmers profit from it.

The aroma of this coffee is poisonous, with a strong fruit aroma, similar to a strong cherry cola smell, and a faint floral aroma when roasted a little deeper in the city. If the coffee is roasted all over the city, it will have a strong aroma of cocoa beans and dark fruit jam. The freshly brewed coffee has a pleasant drupe flavor, not only the sweetness of the pulp, sour tannins, but also a little bitterness of the peel. This suntan coffee is very sweet, rich in a variety of sugars, and obvious raspberry and tropical fruit flavors, making the overall flavor more balanced. As the coffee cools, the sweet citrus flavor begins to appear, somewhat similar to sweet limes (lime varieties without citrus "taste" are basically sour limes! ) and floral Mel lemons. However, the coffee still has an exciting flavor, that is, the acidity of various flavors. When roasted throughout the city, coffee shows the smell of blueberries, bozenberries and mango stuffing, and the smell of dark chocolate syrup is also obvious. If the method of Italian concentration is used to brew the coffee, the flavor of the coffee will be very strong, the aroma of flowers will be very strong, and it also has the smell of sour and raspberries, with a pleasant aftertaste of cocoa.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.